Gobi Manchurian & Mexican Rice Combo Kit

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep:Wash and chop coriander roughly

1. Soak the cauliflower florets in salt water for 5 minutes.
2. On the other side, take a small vessel, add the powder and add water to it little by little to bring it to curd consistency
3. Add the cauliflower florets to the mixture. Mix the florets in such a way that the florets are coated entirely and evenly.
4. Heat oil in a pan on medium heat (flame) for 1 minute
5. Add the coated florets to the pan one by one. Fry it till crisp on all sides. (Fry 7 to 8 florets at a time before frying the next batch of florets)
6. Once fried, put it aside on a kitchen tissue for the oil to ooze out.
7. Transfer 4 tablespoons of oil from the oil used for frying the florets. Heat the oil on medium to high heat (flame) for 20 seconds..
8. Add green chilly, garlic & ginger and saute for 2 minutes.
9. Dilute the sauce using ½ cup of water and add it to the sautéed mix. Mix well for 1 minute. (Dilute any remaining sauce in the packing and add that too)
10. Add the fried florets and mix well on low heat (flame) for 1-2 minutes.
11. Check the taste and add salt accordingly.
12. Add the coriander and mix well before serving.

1. Wash rice and soak it in water (for every 1 cup of rice add 1.5 cups of water), leave it undisturbed.
2. Heat oil in a pressure cooker (2 litre or above) between medium to high heat (flame) for 1 minute.
3. Add jeera to the pan and leave it for 10 seconds.
4. Add cut capsicums & coriander and sauté for 2 minutes.
5. Add the paste and sauté for 2 minutes.
6. Add the soaked rice along with water to the mixture.
7. Mix it, check the taste and add salt accordingly.
8. Bring the mixture to boil and close the lid, put the weight (whistle). Leave it for 1 minute.
9. Keep in low heat and allow to cook for 8-10 minutes.
10. Turn off the stove and leave it until pressure releases automatically.
11. Open the lid and mix gently before serving.